Texas Caviar

I had never heard of Texas Cavier until a few months ago when TWO different friends brought it to TWO different potluck events.  Good story.  But the truth is:  this stuff is wicked good.

Might as well just call it black-eyed pea de gallo.  It is really your typical pico but with beans!  The Texas Caviar that is pictured here has some random additions that I just threw in to use stuff up (black beans and corn...and some tomato).  But, I have since made the exact recipe below and it is a wonderful combination.  In reality, you can throw whatever veg. you want in with the beans.  

I personally believe that black eyed peas are the most delicious bean out there.  Everywhere like such as.  I have recently discovered that I am a lover of white-ish beans.  Including but not limited to black eyed peas, cannellini beans, great northern beans, navy beans, and lima beans.  And edamame.  So, I guess I like green too.  I know you were all dying to know what my favorite beans were.  

PS:  This is also known as Cowboy Caviar.  I'd like to avoid conflict with Texas, so I will give this to them.  Oh yeah, and I don't care.   

Texas Caviar

adapted from Allrecipes

2 (15.8 ounce) cans black-eyed peas, drained and rinsed

1 cup diced jicama

2 fresh medium jalapenos, stemmed, seeded and minced

1/2 small red onion, cut into small dice

1 yellow bell pepper, stemmed, seeded and cut into small dice

1 red bell pepper, stemmed, seeded and cut into small dice

1 bunch cilantro, minced

6 tablespoons red wine vinegar or lime juice

6 tablespoons light cooking oil

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder (optional)

1 teaspoon dried oregano (optional)

1 1/2 teaspoons ground cumin (optional)

Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.

(Servings; 8-10, Prep time: 30 min., Difficulty: Easy)

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foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  1/5

Mexican Layer Dip

I am not afraid to admit that I love a layered dip.  And this is mostly your traditional Mexican layer dip...maybe slightly more fancied up.  But as with any good food, you need give each layer the respect it deserves.  

Each layer should taste delicious on its own.  We will pretend that eating sour cream on its own isn't something we would ever do.  

If you want a healthy dip, don't make this.  And probably don't make a dip.  I suppose you could go with a hummus.  But dips aren't supposed to be healthy.  That is why you share them.  And why they are for parties only.  Or "parties".  Ya know what I mean.  ;)

So, what you have here is a layer of spiced up refried beans (I like them best slightly warm), a layer of cheddar, a layer of sour cream (obv., not fat free/low fat), a layer of guacamole (two avocados, diced tomato, red onion, cilantro and lime juice), Monterey jack cheese, black olives and topped with a homemade pico de gallo.  SOOOO yummy.  

Mexican Layer Dip

by Pioneer Woman

1 can Refried Beans

Tabasco Sauce, To Taste

1 can Diced Green Chilies

Ground Cumin, to taste

3/4 cups Grated Sharp Cheddar Cheese

1 cup Sour Cream

1 cup Guacamole

3/4 cups Monterey Jack Cheese

1 can Black Olives

1 cup Pico De Gallo

Begin by throwing the refried beans into a small pan over medium-low heat. Add several dashes of Tabasco sauce and a small can of (undrained) diced green chilies. Stir well. Next, sprinkle a little bit of ground Cumin.

Spread the beans on the bottom of a glass bowl or high-sided dish. Over this sprinkle the sharp cheddar. Next, plop your sour cream. And spread it into a single layer, being careful not to disturb the cheese underneath.

The next layer is the guacamole. Spread it over the sour cream. Follow this with a layer of Monterey Jack Cheese and a nice sprinkling of chopped black olives.

Lastly, place a generous layer of Pico de Gallo. You can also, if you have the gumption for it, sprinkle some diced jalapenos over top.

(Servings: 8-10, Prep time: 20 min., Cook time: 0 min, Difficulty: Easy)

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Spinach Artichoke Dip

Another brunch menu item. Who doesn't like spinach artichoke dip? Someone at the brunch said that it is like crack cocaine. I am not huge into drug trafiking but I can imagine.

This is something you want to share with a crowd. Do not make this for less than 3 people. Seriously.

Spinach Artichoke Dip

from Closet Cooking

1/2 (10 ounce) package frozen spinach (thawed, drained and coarsely chopped)

1 (14 ounce) can artichoke hearts (drained and coarsely chopped)

4 ounces cream cheese (room temperature)

1/2 cup sour cream

1/4 cup mayonnaise

1 clove garlic (grated)

1/2 teaspoon chili sauce (optional)

1/4 cup grated parmigiano reggiano (grated)

1/4 cup mozzarella (grated)

Mix everything and pour it into a baking dish.

Bake in a preheated 350F oven until bubbling and golden brown on top, about 20-40 minutes.

(Servings: 8, Prep time: 15 min., Cook time: 40 min., Difficulty: Easy)

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Reuben Dip and Chicken Wild Rice Soup

Friday night, Scot and I joined in on a wonderful potluck dinner with some friends. The theme this week was "Food from your Homeland". Everyone interpreted the theme differently, which made it even more interesting. Some people did food from their heritage. Some did food their mom used to make. Some did food popular in the city or state they grew up in. We did the last opt.

Since Scot and I have different homelands, we decided to make two dishes from each one. Scot's was Minnesota Chicken Wild Rice Soup. We followed this recipe, but not really at all. It was very nice. Here is what we actually did:

Chicken Wild Rice Soup

2 carrots, peeled and diced

2 celery stalks, peels and diced

1 small onion diced

3/4 cup all‐purpose flour

1/2 cup butter

6 cups chicken broth

1 (4.5 ounce) package quick cooking long grain

2 cooked, boneless chicken breast halves, cubed

2 cups whole milk

1/2 teaspoon salt

1/2 teaspoon ground black pepper

olive oil

In a large pot over medium heat, add olive oil and cook chicken. Remove from pot to cool and then dice.

In the same pot medium heat, cook carrots, celery and onion in more olive oil for about 5 minutes. Add butter and flour to make a roux. Cook for about 2 minutes to remove flour taste. Add chicken broth and bring to a bubble. Let cook for about 5 minutes until it thickens. Add rice and reduce to a simmer. Cook until done (about 20 minutes). Add chicken,

milk, salt and pepper. Serve when all warmed through.

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Mine was a Reuben dip that I found on Closet Cooking. Duh, Reubens were invited in Omaha. Proof here. We decided New York has enough, let Omaha have this one. I love a Reuben. Seriously! Remember when I was going on and on about pickles? Well, I must have a thing for brines because I am equally in love with corned beef. One of the reasons I love St. Patrick's day. The ingredients in a Reuben are some how magical. Who would think corned beef, swiss cheese, sauerkraut, rye bread and thousand island dressing could be so good? Go Reubin! Anyways, this dip is just all of those things in one. Oh and really healthy. I actually quadrupled the recipe below. Closet Cooking does do a nice job of writing recipes for 2 people, so check his blog out! However, I wanted enough to share. I think doing 4 x's the recipe is the perfect amount of dip for one loaf of rye bread.

Reuben Dip by Closet Cooking

(makes 2 servings)

Ingredients:

1/2 cup corned beef (diced)

1/4 cup sauerkraut (squeezed and drained)

1/4 cup Swiss cheese (shredded)

4 ounces cream cheese (room temperature)

3 tablespoons mayonnaise

1 tablespoon ketchup

1 tablespoon horseradish (or mustard)

1 teaspoon Worcestershire sauce

Directions:

1. Mix everything in a large bowl.

2. Pour the mixture into a baking dish.

3. Bake in a preheated 350F oven until bubbling on the sides and golden brown on top, about 20 minutes.

Serve with small pieces of rye bread, obv.

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Here were some of the other tasty dishes from the potluck. Perogies representing Polish-ness, Roadkill meatballs from Tennessee, Bison meatloaf from a NY mom, twice baked potatoes from a MI mom. Not pictured Boulder Canyon chips from Boulder! and crab dip from Maryland.